How To Make Chicken Arroz Caldo ( Chicken Porridge) Recipe – The cuisine of the Philippines will be one food trend that dominated Filipino cuisine 2019, the character is a combination of sweet, sour, and salty. The combination of flavors in this cuisine for example sweet rice porridge with salted fish, savory soup with rice cakes, and fruit acids are eaten with salt.
The Philippines there is arroz caldo, which can warm the body. Arroz caldo is a thick chicken porridge cooked with ginger, poached eggs, and garlic. As chicken porridge in Indonesia, arroz caldo is also widely sold at roadside stalls.
- 2 lbs. chicken cut into serving pieces
- 1 cup glutinous rice malagkit
- 1 Knorr chicken cube
- 4 hard boiled eggs
- 1/2 cup chopped scallions
- 1 medium yellow onion diced
- 3 thumbs ginger minced
- 4 cloves garlic chopped
- 1/4 cup kasubha safflower
- 1/2 cup roasted garlic
- 6 to 7 cups water
- 3 tablespoons cooking oil
- 1/4 teaspoon ground black pepper
- 2 to 3 tablespoons fish sauce patis
Heat oil in a deep cooking pot.
Saute garlic, onion, and ginger.
Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
Add the glutinous rice. Cook for 1 minute.
Pour the water into the pot. Let boil.
Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
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